Brown Butter Toffee Chocolate Chip Cookies

Ingredients

• 0.5 cup unsalted butter (For the cookies)
• 0.5 cup light brown sugar (For the cookies)
• 0.333 cup granulated sugar (For the cookies)
• 1 large egg (Room temperature)
• 1 tbsp vanilla extract
• 1.25 cup all-purpose flour (Spooned and leveled)
• 0.5 tsp baking soda (For the cookies)
• salt (A pinch, for the cookie batter)
• 1.5 cup semi-sweet chocolate chips (Use high-quality chocolate if desired)
• 0.5 cup prepared toffee pieces (Made from the toffee recipe below)
• 0.5 cup unsalted butter (For the toffee)
• 0.5 cup granulated sugar (For the toffee)
• 0.25 tsp salt (For the toffee)
• additional chocolate chips (Optional, for topping the scooped cookies)
• sea salt (Optional, for sprinkling over the cookies before baking)

Steps

1. 1

   Make the toffee first. Line a surface with parchment paper.

2. 2

   In a medium saucepan, combine the toffee butter, granulated sugar, and salt over medium heat.

3. 3

   Once the mixture begins boiling, swirl or stir it every 10 seconds until the butter turns deep amber, about 6–8 minutes.

4. 4

   Remove the saucepan from the heat and carefully pour the toffee onto the parchment-lined surface.

5. 5

   Let the toffee cool completely, about 15–20 minutes, then break it into pieces.

6. 6

   Preheat the oven to 350°F.

7. 7

   In a pan over medium heat, melt the cookie butter. Continue cooking, stirring occasionally, until it turns deep amber and develops a nutty aroma, about 5–7 minutes.

8. 8

   Remove the browned butter from the heat and let it cool.

9. 9

   In a bowl, whisk together the flour, baking soda, and cookie salt. Set the dry mixture aside.

10. 10

    In a separate bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Whisk for 1–2 minutes, until a paste forms.

11. 11

    Add the egg and vanilla extract. Mix for 2–3 minutes, until well combined.

12. 12

    Fold the dry ingredients into the wet batter until just combined. Do not overmix.

13. 13

    Stir in the chocolate chips and prepared toffee pieces.

14. 14

    Line a baking sheet with parchment paper.

15. 15

    Scoop four cookies onto the prepared baking sheet, leaving space between them. Top with additional chocolate chips if desired, and sprinkle with sea salt if desired.

16. 16

    Bake for 12 minutes, or until the edges are golden and crispy while the centers remain gooey.

17. 17

    As soon as the cookies come out of the oven, optionally place a round cookie cutter around each cookie and gently spin it to smooth uneven edges.

18. 18

    Allow the cookies to cool completely.

Notes

The recipe makes 9–10 cookies and bakes four cookies per baking sheet. The source does not specify the exact amount of optional additional chocolate chips or sea salt. Use high-quality chocolate for the best flavor, and avoid overmixing the batter.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate chip
• brown butter
• toffee
• vegetarian